Gazpacho with Prawn and Avocado Salsa


3 cups tomato juice
1 small chilli
½  tsp. celery salt
Freshly ground black pepper to taste
1 green pepper, finely diced
1 red pepper, finely diced
1 cucumber, seeded and finely diced
1 Lebanese cucumber, diced
1 red onion, finely diced
3 ripe tomatoes, finely diced
½ cup fresh dill
½ cup fresh chives
extra virgin olive oil

500g cooked prawns
1 ripe avocado, diced
1 Lebanese cucumber, chopped and deseeded
1-2 tbsp Extra Virgin Olive Oil
Salt and Pepper
Sherry Vinegar
Chives, chopped
Parsley, chopped
Dill, chopped
Celery Salt


Using a blender or food processor, blend together the tomato juice, chilli, celery salt, peppers, cucumbers, onions, tomatoes, dill, chives, olive oil and freshly ground pepper.
Mix all the salsa ingredients together.
To serve, ladle the gazpacho into bowls and place some salsa on top.